1 1/2 Tbsp. Butter
3 Cups Julienne carrots
3 Tbsp. Slivered, seeded jalapeno peppers
1 1/2 Tbsp. Sugar
2 Tbsp. Horseradish sauce
1 Tsp. Fresh lime juice
1/8 Tsp. Salt/or to taste
In a large skillet, melt the butter over medium-high heat. Add the carrots, peppers; cook, stirring, until tender-crisp, about 3 minutes. Add the rest of ingredients. Cook, stirring, until carrots are glazed and liquid has evaporated, about 5 minutes.
Comments: Great side dish for ham, beef roast or pork roast, even leg of lamb.